Vegan Raspberry Rose Sugar Cookies (Print Version)
Delicate, floral sugar cookies infused with raspberries and rose water for a light, fragrant vegan treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 3/4 cup granulated sugar
05 - 2/3 cup vegan butter, softened
06 - 1/4 cup unsweetened applesauce
07 - 1 teaspoon pure vanilla extract
08 - 1 1/2 teaspoons rose water
→ Raspberry Mixture
09 - 1/2 cup freeze-dried raspberries, crushed into powder
10 - 2 tablespoons plant-based milk
→ Garnish
11 - 2 tablespoons granulated sugar for rolling
12 - Edible dried rose petals
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat vegan butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in applesauce, vanilla extract, and rose water until fully combined.
05 - Stir in crushed freeze-dried raspberries and plant-based milk until evenly distributed.
06 - Gradually add dry ingredients to wet mixture, mixing just until soft dough forms.
07 - Scoop tablespoon-sized portions, roll into balls, and optionally coat in granulated sugar.
08 - Place dough balls 2 inches apart on prepared sheets. Gently flatten each with palm.
09 - Bake for 11-13 minutes until edges just begin to turn golden.
10 - Let cool on baking sheet for 5 minutes, then transfer to wire rack. Sprinkle with rose petals if desired.
# Expert Advice:
01 -
- The rose water creates this elegant perfume that makes everyone ask whats in them
- Freeze dried raspberries give you intense berry flavor without making the dough soggy
02 -
- Rose water strength varies dramatically between brands—taste your dough before baking and adjust
- Freeze-dried raspberries are non-negotiable here because fresh or frozen will ruin the dough consistency
03 -
- Crush your freeze-dried raspberries right before using so they stay fresh and potent
- If your dough feels too sticky, chill it for 15 minutes before scooping